Meringue Cradle Cake

Name: Meringue Cradle Cake
Ingredients: 4 egg, separated; 1 c. sugar; 1 c. pecans; 1 sq. grated unsweetened chocolate; 2 c. sifted all purpose flour; 2 1/2 tsp. double acting baking powder; 1 tsp. salt; 1/2 c. butter or margarine; 1 c. sugar; 4 unbeaten egg yolks; 1 c. milk; 1 tsp. vanilla

12 ingredients

14 steps

Ingredients

4 egg, separated
1 c. sugar
1 c. pecans
1 sq. grated unsweetened chocolate
2 c. sifted all purpose flour
2 1/2 tsp. double acting baking powder
1 tsp. salt
1/2 c. butter or margarine
1 c. sugar
4 unbeaten egg yolks
1 c. milk
1 tsp. vanilla

Directions

1

Beat egg whites until soft mounds form.
2

Gradually add 1 c. sugar, beating constantly until straight, glossy peaks form.
3

Fold in pecans, finely chopped and chocolate.
4

Spread evenly over bottom and three-fourths up sides of 10-inch tube pan, well greased and lined with waxed paper on the bottom.
5

Sift together flour, baking powder and salt.
6

Cream butter. Gradually add 1 c. sugar, creaming well.
7

Add unbeaten egg yolks; beat well.
8

Combine milk and vanilla.
9

Add alternately with the dry ingredients to creamed mixture.
10

Blend well after each addition.
11

Pour into meringue-lined pan. Bake at 325° for 1 1/4 to 1 1/2 hours. Do not underbake.
12

Cool 20 minutes. Loosen cake with spatula; cool 30 minutes longer before removing from pan.
13

Decorate top of cake with pecan halves dipped in melted semi-sweet chocolate if desired.
14

(Cake may be baked in two 9x5x3 inch pans for 50 to 60 minutes.)